Mirj's Heart Attack on a Plate Chopped Chicken Liver
Indulge in the rich decadence of **Mirj's Heart Attack on a Plate Chopped Chicken Liver**, a homestyle classic that’s as comforting as it is flavorful. This recipe combines tender sautéed chicken livers, golden caramelized onions, creamy unsalted butter, and hard-boiled eggs for a velvety, melt-in-your-mouth texture. Enhanced with a touch of chicken schmaltz for authentic depth and seasoned with kosher salt and black pepper, this dish is a celebration of bold, old-world flavors. Perfect as a pâté-style appetizer or a savory spread, it pairs beautifully with crackers, rye bread, or toast points. Chill it for a few hours to let the flavors intensify, and finish with a sprinkle of fresh parsley for a pop of color. Whether you're serving it at a gathering or indulging solo, this recipe is your go-to for hearty, comforting cuisine that’s guaranteed to wow.
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Ingredients
- 500 grams chicken livers
- 75 grams unsalted butter
- 1 large onion
- 3 large eggs
- 30 ml chicken schmaltz (rendered chicken fat) or vegetable oil
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Directions
Step 1
Start by prepping the ingredients. Rinse the chicken livers under cold water and trim off any fat or connective tissue. Pat them dry with paper towels.
Step 2
Bring a small pot of water to a boil and cook the eggs for 8-10 minutes or until hard-boiled. Transfer the eggs to an ice bath, peel them, and set them aside.
Step 3
Heat 30 ml of chicken schmaltz or vegetable oil in a large skillet over medium heat. Dice the onion and sauté it in the skillet until golden and fragrant, about 8-10 minutes.
Step 4
Add the chicken livers to the skillet. Sauté them alongside the onions, stirring occasionally, until the livers are browned on the outside and just cooked through on the inside, 6-8 minutes. Be careful not to overcook, as this will make the liver dry.
Step 5
Remove the skillet from the heat and allow the mixture to cool for about 10 minutes.
Step 6
In a food processor, combine the cooked chicken livers, onions, hard-boiled eggs, and unsalted butter. Blend until smooth and creamy. If you prefer a chunkier texture, pulse the mixture instead of blending completely smooth.
Step 7
Season the mixture with kosher salt and black pepper to taste, ensuring it is well blended.
Step 8
Transfer the chopped chicken liver to a serving dish and chill in the refrigerator for at least 2 hours to allow the flavors to meld.
Step 9
Before serving, garnish with freshly chopped parsley (optional) and serve with crackers, toast points, or fresh rye bread.
Nutrition Facts
| Serving size | (958.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2252.7 |
| Total Fat 197.4g | 0% |
| Saturated Fat 78.0g | 0% |
| Polyunsaturated Fat 19.2g | |
| Cholesterol 2324.5mg | 0% |
| Sodium 6070.7mg | 0% |
| Total Carbohydrate 36.5g | 0% |
| Dietary Fiber 5.1g | 0% |
| Total Sugars 16.2g | |
| Protein 86.7g | 0% |
| Vitamin D 323IU | 0% |
| Calcium 251.5mg | 0% |
| Iron 29.8mg | 0% |
| Potassium 1424.6mg | 0% |
Source of Calories